Barbecued Patagonian toothfish skewers with wasabi mayonnaise
Recipe courtesy of Sydney Seafood School, www.sydneyfishmarket.com.au/seafood-school/about-sss - photo credit Franz Scheurer
Tips for using ice to chill seafood
choose snow, flake or shaved ice and surround the seafood
Tips for SteamingSeafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
Tips for shallow frying
If flour is the only coating used, apply it immediately prior to cooking.
Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Wrapping in lettuce, cabbage, spinach or even seaweed can:
1. add flavour
2. shape the seafood
3. help keep the flesh together
4. help retain moisture
Tips for serving seafood cold
If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.